Father's Day Recipes

Watermelon, Feta and Arugula Salad
Watermelon, Feta and Arugula Salad

Difficulty Level: Intermediate
Prep Time: 30 min
Serves 6


Ingredients:
  • 2 pounds seedless watermelon, peeled and cut into ½-inch chunks
  • 3 tablespoons white balsamic vinegar
  • 1 teaspoon Dijon mustard
  • Pinch of kosher salt and freshly ground black pepper
  • ½ cup extra virgin olive oil
  • 1 fennel bulb, fronds discarded
  • ¼ cup diced feta cheese

Instructions:

Place cut watermelon in a strainer over a bowl and set aside to collect extra juice.

In a small bowl, whisk together vinegar, Dijon mustard, salt, pepper and watermelon juice. Slowly whisk in olive oil and continue whisking until dressing is emulsified. Taste and adjust seasoning as necessary.

Cut fennel bulbs in half and remove the tough inner core. Slice fennel into paper-thin slices, mix with arugula in a large bowl and refrigerate until ready to use.

To serve, toss the fennel and arugula with just enough of the vinaigrette to coat, and season with salt and pepper. Toss the watermelon in a separate bowl with just enough vinaigrette to coat. Make a bed of arugula and fennel on a serving platter and top with the watermelon and feta cheese. Serve immediately.

© Copyright Draeger's Cooking School. All rights reserved.


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Creole-Rubbed Flank Steak with Herb Butter
Creole-Rubbed Flank Steak with Herb Butter

Difficulty Level: Beginner
Prep Time: 20 min
Serves 6

Ingredients:
  • ½ stick unsalted butter, softened to room temperature
  • 2 teaspoons fresh thyme, minced
  • 2 teaspoons fresh parsley, minced

  • Creole Rub:
  • 1½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon sweet paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1&frac; pounds flank steak
  • Maldon Sea Salt Flakes for garnish at end if desired

Instructions:

In a small bowl, combine butter, thyme and parsley. Transfer mixture to a piece of parchment paper and shape into a 1-inch diameter log. Roll tightly, twisting the ends to seal. Place log in the refrigerator to firm up while you cook the steaks.

Preheat grill pans on medium high, and preheat oven to 400 degrees.

Combine all ingredients for Creole rub in a small bowl. Lay out flank steak on a baking sheet and pat dry with a paper towel. Rub both sides of steak with a generous amount of Creole seasoning.

Lightly oil the grill pans. Grill steak for approximately 4 minutes on each side, then place pan in a 400°F oven for 8-10 minutes for medium-rare (130° to 135°F.) Remove steak from heat and allow to rest 5 minutes, covered loosely with aluminum foil. Slice steak into ¼-inch-thick diagonal slices and place on a large platter. Slice ¼-inch-thick pieces of herb butter from log and place on top of steak. Serve immediately.

© Copyright Draeger's Cooking School. All rights reserved.


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Bacon-Wrapped Chorizo-Stuffed Dates
Bacon-Wrapped Chorizo-Stuffed Dates

Difficulty Level: Beginner
Prep Time: 30 min
Serves 8

Ingredients:
  • 24 pitted dried dates
  • ¼ pound smoked chorizo, cut into approximately ¼-inch cubes
  • 12 rashers bacon, center cut, not thick
  • 24 toothpicks, soaked in cold water

Instructions:

Preheat oven to broil. Line a rimmed baking pan with foil.

Place a small piece of the chorizo into the center of the date. Cut each rasher of bacon in half. Wrap each date with half of a rasher of bacon. Use a toothpick to hold the bacon around the date.

Place the dates on a sheet pan and put under the broiler. Watching the dates constantly, wait until the bacon cooks on one side. Flip the dates and cook on the other side until the bacon is cooked, about 2 minutes on each side. Remove from the oven and blot each date on a paper towel before placing on a serving platter. Caution–they will be very hot.

© Copyright Draeger's Cooking School. All rights reserved.


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